Indulge in the delightful flavors of Bihar with our authentic Potato Parwal Sabzi recipe, a vibrant and flavorful vegetable dish perfect for a comforting meal. This traditional Bihari preparation combines the creamy texture of potatoes with the subtle sweetness of parwal (pointed gourd), creating a harmonious blend of tastes and textures. The subtle spices and aromatic herbs elevate the simple ingredients to a culinary masterpiece, a true testament to the richness of Bihari cuisine. This recipe is surprisingly easy to master, even for novice cooks.
The accompanying fluffy puris, light and airy deep-fried bread, are the perfect complement to the savory potato and parwal sabzi. The combination offers a satisfying and balanced meal, a true representation of Bihar's culinary heritage. Ready to embark on a flavorful journey? Let's dive into the step-by-step instructions to recreate this delicious dish at home.
Tools Needed
- pan
- grinder
Ingredients
Step-by-Step Instructions
Step 1. Prepare the Dough and Sabzi Base
- Mix wheat flour, gram flour, semolina, salt, turmeric powder, red chili powder, sugar (optional), kasuri methi, celery seeds, and refined oil. Add water gradually to make a soft dough.
- Chop parwal into four parts and wash well. Chop onions, tomatoes, green chilies, ginger, and garlic finely.
- Grind garlic, ginger, and chilies into a smooth paste.
Step 2. Fry Vegetables and Sauté Spices
- Heat oil in a pan. Add the chopped parwal and fry until it turns completely red.
- Cut boiled potatoes into two pieces and fry until they turn red.
- Heat oil, add cumin seeds, then add chopped onions and fry until golden brown. Add chopped tomatoes and fry until softened.
- Add turmeric powder, cumin powder, red chili powder, coriander powder, and salt. Fry for 2 minutes.
- Add the prepared garlic-ginger-chili paste and fry until oil separates.
Step 3. Cook the Sabzi and Make Puris
- Add the fried parwal and potatoes, and fry for 2-3 minutes.
- Add water, cover and simmer for 5-10 minutes until the vegetables are cooked.
- Roll out the puri dough into medium-thick circles. Fry in hot oil until puffed up.
Step 4. Garnish and Serve
- Garnish with green coriander.
Read more: Creamy Cashew Chicken Curry: A Simple Yet Sumptuous Recipe
Tips
- For extra fluffy puris, add semolina to the dough and ensure the dough is soft.
- Finely chopping the onions and tomatoes will enhance the flavor of the sabzi.
- Use ripe tomatoes for a better taste and smoother texture.
- Fry the spices well for a richer flavor in the sabzi.
- Fry the puris in very hot oil for maximum puffiness.
Nutrition
- N/A
FAQs
1. Can I use other vegetables instead of Parwal?
Yes! You can substitute parwal with other similar vegetables like bottle gourd or even green beans. The flavor will be slightly different, but still delicious.
2. How do I make the puris extra fluffy?
Use a good quality flour, and knead the dough well with a little semolina (sooji) for extra fluffiness. Don't roll the puris too thin.
3. What can I do if my sabzi is too thick or too thin?
If it's too thick, add a little water. If it's too thin, simmer it uncovered for a few minutes to reduce the liquid.
This Bihari-style Potato Parwal Sabzi and fluffy puri recipe is a delightful culinary experience, showcasing the simple yet flavorful nature of traditional cooking. We hope you enjoyed making this comforting and satisfying meal, and that it became a new favorite in your kitchen. Now, gather your family and friends and savor the delicious results of your hard work!